Description

This Cabbage Pasta is a delightful dish featuring tender pasta tossed with sautéed cabbage, aromatic garlic, and grated Parmesan. It’s a quick, nutritious meal perfect for any night. The combination of flavors and textures makes it a comforting choice for pasta lovers looking for something simple yet satisfying.

Ingredients

Scale

4oz (113 grams) spaghetti or your favorite pasta shape
1 tablespoon extra virgin olive oil
1 small onion, sliced
1 large garlic clove, minced
¼ teaspoon chilli/red pepper flakes (optional)
½ lb (220 grams) cabbage, shredded
¼ teaspoon salt, plus more to taste
¼ cup (60 ml) cooking pasta water
¼ cup grated Parmesan cheese, plus more to serve
2–3 tablespoon chopped parsley
2–3 tablespoon toasted pine nuts or walnuts

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil, add salt, then cook the pasta until al dente, following package instructions. Reserve ½ cup of hot pasta water before draining.
In a skillet over medium heat, add olive oil and sauté the sliced onion for about 4 minutes until soft and translucent. Stir in minced garlic and chili flakes, cooking for another minute until fragrant.
Add the shredded cabbage and salt to the skillet, cooking for about 7 minutes or until the cabbage wilts, adding ¼ cup of reserved pasta water during cooking to keep it moist.
Drain the pasta and add it to the skillet with grated Parmesan and parsley, tossing to combine. Use reserved pasta water if necessary for additional moisture.
Serve immediately, topped with extra grated Parmesan, a drizzle of olive oil, or more chili flakes for heat.

Notes

Feel free to add other vegetables or proteins for extra nutrients.
To make it vegetarian, ensure that your Parmesan cheese is rennet-free.
This dish can be served cold as a pasta salad too.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 300mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 10g
Cholesterol: 10mg